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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 1 |
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Recipe is from a local organic, pasture raised beef farm. Ingredients:
1 (3 lb) beef chuck roast |
1 (32 ounce) container no-salt-added beef stock |
1 (32 ounce) can diced tomatoes (plain) |
2 green bell peppers, seeded and sliced |
2 red bell peppers, seeded and sliced |
1 large sweet onion, quartered |
2 tablespoons fresh garlic, chopped |
1 teaspoon extra virgin olive oil |
1 teaspoon dry basil |
1 teaspoon dry oregano |
1 teaspoon granulated garlic (do not sub garlic salt) |
2 bay leaves |
salt and pepper |
Directions:
1. Preheat oven to 275°F.
2. Brown chuck roast with olive oil in a Dutch oven or large oven safe pan on stove top.
3. Remove roast from pan and add all other ingredients.
4. Stir and bring to a simmer.
5. Return roast to pan, cover with lid and place in preheated oven.
6. Cook for 6-8 hours or until meat starts to fall apart.
7. Strain juice from pan and shred beef and peppers.
8. Move reserved juice to another sauce pan bring to boil and reduce by half.
9. Add reduced sauce to beef and peppers and serve.
10. Can be served over pasta ,polenta or as is with Italian bread and Parmesan cheese. Also makes a tasty sandwich, use a good crusty sub roll.
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